Fluffy Berry Oat Pancakes (made with 100% whole grains)

I don’t really like to play favorites with food, but I’m going to go ahead and say it: homemade pancakes are my favorite breakfast food (shhh… don’t tell the waffles and eggs!). I make them at least every other weekend. And these fluffy berry oat pancakes may have just hit the top of the charts. I dare you to look at this picture and tell me you don’t want to eat these:

Since pancakes are a weekend staple at my house, I (almost) always make sure to make them as healthy as possible, using whole grains and little to no refined sugar (like in my banana chia seed pancakes and my pumpkin pie pancakes).

These fluffy berry oat pancakes are just that- they are made with 100% whole grains (a mixture of whole wheat flour and oats) and only 2 tablespoons of brown sugar (for which honey can be substituted- see recipe below). The flavor is slightly sweet and salty, kind of like a biscuit, balanced out by the natural sugars in the fresh (or frozen) berries that are folded into the batter.

The best thing about them? THE FLUFFY. Made with baking soda AND baking powder, these pancakes poof up (a highly technical culinary term) while cooking to make air pockets and a melt-in-your-mouth pancake.

You can freeze the leftovers and pop them in the toaster or microwave for a quick weekday breakfast.

They are healthy, if you use whole grains and real ingredients!

They are fun to photograph- it’s so satisfying to stack a bunch of pancakes up, drizzle syrup all over, and shoot awesome photos in the natural morning light (food blogger nerd alert).

You can use up leftovers in them! Whenever I have something to use up (ripe bananas, leftover canned pumpkin, mashed sweet potatoes, or in this case, a bunch of berries), I throw it into pancake batter so it doesn’t go to waste.

Here’s the most important thing to remember when making whole grain pancakes: do not over mix the batter. When you mix too much, gluten begins to form from the flour, which will make the batter stick together and cause a dense pancake. (Note: this applies when making muffins, bread, or other baked goods with whole wheat flour as well.)

For these pancakes, I made my own “buttermilk” by adding vinegar to whole milk. Have you ever tried this? It works so well! Because when do you EVER have buttermilk just lying around? If you do have buttermilk, you can absolutely use it in this recipe. But milk + vinegar will work just fine.

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Hi, I'm Elizabeth! I create easy, real food recipes for busy people. I'm a former high school art teacher from New England, now full time food blogger near Austin, TX, where I live with my hubby and two baby girls, Zoey and Eleanor. Learn more!

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Hello! I’m so glad you’re here.

Hi, I'm Elizabeth! I create easy, real food recipes for busy people. I'm a former HS art teacher, now full time food blogger. I live near Austin, TX with my hubby and two baby girls. learn more!

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